I am completely incapable of following a recipe and so swapped out some of the flour with buckwheat, added vanilla, a little more sugar and salt (helps with rising) and a little less baking soda (tones down the sour). The hotcakes turned out really well and the boy loved them - actually only wants these from now on. =)
His enthusiasm surprised me as the buckwheat made them a slightly unappealing grey. They required a higher heat to brown. Oh, and the dough climbed out of the bowl sometime in the night but didn't make it far. Use a big bowl.
Night before, mix together:
1/2 cup bubbly sourdough starter
1 cup filtered water (LA tap water contains chloramine which may kill the starter)
1-1/4 c flour (part buckwheat, if you please)
Cover.
Next morning when ready to cook, add:
1 egg
1 T. vegetable oil
1/2 t. salt
1/2 t. baking soda
The key to successful pancakes is to heat the skillet for a full five minutes before pouring your batter. I heat mine full blast for a couple of minutes, then turn the gas down to about the 1/4 mark and continue heating.
Flip the hotcakes when they're bubbly all over.
This recipe is a tad on the crêpey side and made about 12 4" pancakes.
An aside: A study at the Canadian University of Guelph suggests that sourdough white bread is easier on your blood sugar than whole wheat bread. The study is definitely worth a read.
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